Recipe summary
Chuck Hughes' twist on a French Canadian classic is sure to cure any savoury craving.
Preparation time:
20 minutes
Cooking time:
35 minutes
Yield:
4
Ingredients
-
7
large Yukon gold potatoes
-
1
tablespoon
vegetable oil (15 ml)
-
1
shallot, minced
-
1
small garlic clove, minced
-
4
cups
veal stock (1 L)
-
2
tablespoons
ketchup (30 ml)
-
1
tablespoon
cider vinegar (15 ml)
-
1
tablespoon
whole green peppercorns (15 ml)
-
1/2
teaspoon
Worcestershire sauce (2 ml)
-
2
tablespoons
butter (30 ml)
-
2
tablespoons
flour (30 ml)
-
2
cups
cheddar cheese curds (500 ml)
-
salt and pepper to taste
-
Vegetable oil for frying